Posted by Rachel | Posted in Gourmet Coffee | Posted on 04-10-2009
Tags: baking, chocolate, coffee, cookies, nut coffee, nut coffee cake, nut coffee cake recipes, nut coffee chock, nut coffee grinder, recipes
Do You Make Streusel Sour Cream Coffee Cake For Your Family!
Streusel Sour Cream Coffee Cake
Good Day: If you and your family love coffee cake. Then you will enjoy this recipes. Well I do know that my boy’s and there frends, Do like this Coffee Cake.
This is a great Streusel Sour Cream Coffee Cake, which you and your family will enjoy for time to come.
It is also a good treat when you and the family have, friends and family over, for just a quite night visiting. I do know that my family and friends do enjoy the good taste!
1 1/4 cups finely chopped walnuts
1 1/4 cups brown sugar, packed
4 1/2 teaspoons ground cinnamon
4 1/2 teaspoons fine instant coffee powder
4 1/2 teaspoons unsweetened cocoa powder
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (16-ounce) container sour cream
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 350°F (175°C). Butter 12-cup Bundt pan. Set aside.
Mix first 5 ingredients in small bowl. Set nut mixture aside.
Sift flour, baking soda, baking powder and salt into medium bowl.
Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture. With electric mixer, beat batter on high 1 minute.
Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
Bake cake until wooden pick inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature.
Makes 8 to 10 servings.
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